Ricotta Quiche with Balsamic Burst Tomatoes

Once a month after First Friday Mass, our women’s club meets, and we share a meal prior to the start of our meeting. I volunteered to prepare our lunch for the day. Rather than make my caramelized onion quiche, concerned that some of the ladies might not care for onions, I prepared this recipe with a shallot and cherry tomato sauce, served alongside. This crustless quiche is light, more like a souffle (but not as finicky) with a delicate flavor. The flavorful shallot, burst tomatoes and balsamic vinegar sauce is one of my favorite condiments to make because I use it with so many things. This sauce enhances everything it touches, from poached chicken to pasta, and grain bowls to eggs.

Both the quiche and the sauce heat up nicely and is terrific as leftovers!


  • 4 eggs
  • 1 cup sour cream
  • 1 cup whole milk ricotta
  • 1/2 cup Parmesan cheese, grated
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups Fontina cheese, grated

Using a blender, combine eggs, sour cream, ricotta, Parmesan cheese, flour and salt.
Pour into a bowl and mix in 1 cup of the fontina. Spoon into an 8 – or 9 – inch quiche dish or deep-dish pie pan.  Top with the rest of the cheese.
At this stage, you can cover and refrigerate until the next day. Take out of the refrigerator 30 minutes before baking. Be sure it’s in a Pyrex type dish (goes from frig. to oven without breaking).

Bake uncovered in a preheated 350* oven for 45 minutes or until knife inserted comes out clean. Quiche should be puffed and golden brown (just like a souffle, it will deflate a bit). Let rest 5 minutes before cutting.

Balsamic Burst Tomatoes

  • 1 Pint (2 cups) cherry tomatoes
  • 3 tablespoons Extra-Virgin Olive Oil, divided
  • 1 shallot, finely chopped
  • 1 Tablespoon (or more) Balsamic vinegar
  1. Cut half of the cherry tomatoes in half and set aside. Using a medium-size saucepan, heat 1 tablespoon of the oil and sauté the shallots 4 minutes or so, until softened. Add all of the tomatoes to the pan and cook, stirring occasionally, until they begin to burst and release their juices, 5-6 minutes. Smash some of the tomatoes with a spoon to release a bit more juice.
  2. Add 1 tablespoon of vinegar and remaining 2 tablespoons of olive oil. Season with salt and pepper. Taste and add more vinegar if desired. The sauce is served warm or room temperature. I normally top the plated quiche with a generous serving of the sauce. On this occasion, I served it alongside.
No Kid Hungry
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